Baked Potato-and-Broccoli Soup
Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces.
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)
Ingredients
- 1/4 cup all-purpose flour
- 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
- 3 cups peeled, cubed potato (about 1 1/4 pounds)
- 2 cups broccoli florets, chopped
- 1 small onion, chopped
- 1 1/4 cups 2% reduced-fat milk
- 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
- 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
- 7 teaspoons fully cooked bacon pieces
- 7 teaspoons chopped green onions
Preparation
Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.
Nutritional Information
- Calories:
- 223 (32% from fat)
- Fat:
- 7.9g (sat 4.5g,mono 0.5g,poly 0.1g)
- Protein:
- 17.3g
- Carbohydrate:
- 20.3g
- Fiber:
- 2.6g
- Cholesterol:
- 31mg
- Iron:
- 1mg
- Sodium:
- 667mg
- Calcium:
- 395mg





